Ingredients:
3 cups lightly packed chopped romaine lettuce
1 cup grape tomatoes, halved
1 (8½-ounce) can quartered artichoke hearts, drained
1 cup canned cannellini (white kidney) beans, rinsed and drained
1 (7-ounce) jar roasted red bell peppers, drained and sliced
1 small onion, thinly sliced
12 pitted Kalamata olives, sliced
2 tablespoons lemon juice
1 tablespoon olive oil
½ teaspoon dried oregano
¼ teaspoon black pepper
4 (6-inch) whole wheat pita breads
½ cup crumbled fat-free feta cheese
Directions:
Preheat oven to 425°F.
Meanwhile, toss together lettuce, tomatoes, artichoke hearts, beans, roasted peppers, onion, olives, lemon juice, oil, oregano, and black pepper in large bowl.
Place pita breads on ungreased baking sheet. Top each with 1¼ cups of salad and sprinkle with 2 tablespoons of feta. Bake until cheese is softened and lettuce is slightly wilted, about 5 minutes.
Ingredients:
1 teaspoon olive oil
3 scallions, thinly sliced
2 garlic cloves, minced
¼ teaspoon dried oregano
¼ teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
¹/³ cup crumbled reduced-fat soft goat cheese
¼ cup snipped fresh dill
2 whole wheat naan flat breads
1 cup halved cherry tomatoes
¾ cup shredded part-skim mozzarella cheese
Directions:
Preheat oven to 425°F.
Heat oil in large nonstick skillet over medium heat. Add scallions and cook, stirring frequently, until softened, about 4 minutes. Stir in garlic, oregano, and salt; cook, stirring, 1 minute. Stir in spinach and cook until heated through, about 2 minutes. Remove skillet from heat and stir in goat cheese and dill.
Place naan on ungreased baking sheet. Top each evenly with spinach mixture, spreading to edge. Sprinkle evenly with tomatoes; bake until naan are crisp on bottom and along edges, about 10 minutes.
Sprinkle pizzas evenly with mozzarella; bake just until cheese begins to soften, about 3 minutes. Cut each pizza in half.
Ingredients:
2 teaspoons olive oil
1 small onion, finely chopped
1 (8-ounce) can tomato sauce
Pinch salt
Pinch black pepper
1 pound refrigerated whole wheat pizza dough or Whole Wheat Pizza Dough
4 large eggs
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Spray large baking sheet with olive oil nonstick spray and sprinkle with cornmeal.
Heat oil in small nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in tomato sauce, salt, and pepper; bring to boil. Transfer to small bowl.
Divide pizza dough into 4 equal pieces. On lightly floured work surface with lightly floured rolling pin, roll each piece of dough into 6-inch round; roll edge in to form 1-inch high rim. Transfer dough rounds to prepared baking sheet; cover with clean kitchen towel. Let dough rise 30 minutes in warm place (80–85°F).
Meanwhile, preheat oven to 450°F.
Spoon tomato sauce mixture evenly over pizza dough rounds. Bake 7 minutes. Break 1 egg in center of each pizza and sprinkle evenly with 1 tablespoon of Parmesan. Bake just until whites are set and yolks begins to thicken, 8–10 minutes. Sprinkle pizzas evenly with parsley and remaining 1 tablespoon cheese.
